Author : Karen J. Bellerson
Publisher : Penguin
Release :2006
Total pages :875
Language : EN, FR, DE, ES
ISBN : 1583332472

Lists the fat content, total calories, and percentage of fat calories for over 30,000 food products, brand names, and fast-food chains.

Author : Armand B. Christophe,Stephanie R. De Vriese,Stephanie DeVriese
Publisher : The American Oil Chemists Society
Release :2000
Total pages :442
Language : EN, FR, DE, ES
ISBN : 189399712X

Provides researchers, medical personnel, nutrition students, and others with an up-to-date view of several aspects of fat digestion and absorption and describes potential and realized applications. Topics addressed include enzymatic aspects of fat digestion in the gastrointestinal tract; the uptake of fat digestion products in the brush border membrane, the intracellular transport, and incorporation of these substances in glycerolipids and chylomicrons, or their portal transport; methods used to evaluate fat absorption; the effects of the triglyceride structure on fat digestion and absorption; an overview of fat absorption and studies related to malabsorption due to pancreatic and bile acid deficiency states; the effects of simulated household heating on fat absorption; and the reduction of fat uptake, either by feeding unabsorbable food fats or by interference with the digestion process of usual food fats by pharmacological means. Annotation copyrighted by Book News, Inc., Portland, OR

Author : Sibel Roller,Sylvia A. Jones
Publisher : CRC Press
Release :1996-06-20
Total pages :336
Language : EN, FR, DE, ES
ISBN : 142004897X

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

Author : Esther Rothblum,Sondra Solovay
Publisher : NYU Press
Release :2009-11-01
Total pages :396
Language : EN, FR, DE, ES
ISBN : 081477640X

Winner of the 2010 Distinguished Publication Award from the Association for Women in Psychology Winner of the 2010 Susan Koppelman Award for the Best Edited Volume in Women’s Studies from the Popular Culture Association We have all seen the segments on television news shows: A fat person walking on the sidewalk, her face out of frame so she can't be identified, as some disconcerting findings about the "obesity epidemic" stalking the nation are read by a disembodied voice. And we have seen the movies—their obvious lack of large leading actors silently speaking volumes. From the government, health industry, diet industry, news media, and popular culture we hear that we should all be focused on our weight. But is this national obsession with weight and thinness good for us? Or is it just another form of prejudice—one with especially dire consequences for many already disenfranchised groups? For decades a growing cadre of scholars has been examining the role of body weight in society, critiquing the underlying assumptions, prejudices, and effects of how people perceive and relate to fatness. This burgeoning movement, known as fat studies, includes scholars from every field, as well as activists, artists, and intellectuals. The Fat Studies Reader is a milestone achievement, bringing together fifty-three diverse voices to explore a wide range of topics related to body weight. From the historical construction of fatness to public health policy, from job discrimination to social class disparities, from chick-lit to airline seats, this collection covers it all. Edited by two leaders in the field, The Fat Studies Reader is an invaluable resource that provides a historical overview of fat studies, an in-depth examination of the movement’s fundamental concerns, and an up-to-date look at its innovative research.

Author : Covert Bailey,Lea Bishop
Publisher : Houghton Mifflin Harcourt
Release :1989
Total pages :151
Language : EN, FR, DE, ES
ISBN : 0395510104

Based on women's physiology, metabolism, and special fitness concerns, this guide helps women determine a personally geared fitness and fat control program using up-to-the-moment scientific findings

Author : Annette B. Natow
Publisher : Jo Ann Heslin
Release :1991-02
Total pages :400
Language : EN, FR, DE, ES
ISBN : 0671734261

Two noted nutritionists introduce a revolutionary new diet and health program based on the 1988 Surgeon General's report on the effects of fat in the diet, presenting a three-part plan designed to control cholesterol, maintain weight, and promote health.

Author : N.A
Publisher : august house
Release :2001
Total pages :32
Language : EN, FR, DE, ES
ISBN : 0874836166

A greedy cat grows enormous as he eats everything in sight, including his friends and neighbors who call him fat.

Author : Melvin A. Shiffman
Publisher : Springer Science & Business Media
Release :2009-12-16
Total pages :471
Language : EN, FR, DE, ES
ISBN : 3642004733

This book covers all aspects of autologous fat transfer including the history of fat transfer, the history of autologous fat survival, a variety of aesthetic and plastic procedures of the face and body, noncosmetic applications of fat transfer, preoperative care, complications, and medical-legal aspects. The contributors are international experts in the field of autologous fat transfer.

Author : Jennifer McLagan
Publisher : Random House Digital, Inc.
Release :2008
Total pages :232
Language : EN, FR, DE, ES
ISBN : 9781580089357

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.

Author : Leslie L. Cooper
Publisher : Rodale
Release :1998
Total pages :438
Language : EN, FR, DE, ES
ISBN : 0875964354

Anyone can lose weight safely with these simple eating strategies and delicious recipes guaranteed to burn fat and increase energy.